Nutritional Analysis per serving (2 servings)Powered by
Born in Germany, spaetzle—small, chewy noodle-dough dumplings—are often added to soups or crisped up with a bit of butter and served with sausage. Here, we’ve added mixed fresh herbs to the dough for extra flavor.
1Mix flour, salt, pepper, chives, thyme, oregano, and 1 tablespoon of the parsley together in a large bowl. In a smaller bowl, whisk the eggs and milk together. Making a well in the flour mixture, pour in the egg mixture. Gradually draw flour from the sides into the eggs until well combined; the dough should be smooth and very thick. Let dough rest 10 to 15 minutes.
2Meanwhile, bring a large pot of salted water to the boil, covered, over high heat. Reduce heat to a low simmer. Set a large-holed colander over the simmering water. Put dough into the colander, and using a rubber spatula or ladle, push the dough through the holes into the water, about 3 to 4 minutes. Cook each batch until the spaetzle float to the surface, stirring gently to prevent sticking.
3Use a slotted spoon or small strainer to transfer the cooked spaetzle to another larger strainer or a clean colander to drain, rinsing with cold water. Continue making spaetzle until all the batter is used.
4Melt the butter in a large frying pan over medium-high heat. Add the spaetzle and cook, tossing to coat evenly, until at least half the spaetzle are browned, about 8 minutes. To serve, sprinkle with the remaining 2 tablespoons of parsley.
It's almost impossible to use up all of your fresh herbs. Instead of tossing them though, simply make your own dried herbs with this easy technique! It lends a delicious, fresh taste and helps you cut down on waste.
Make this 8-ingredient main for an easy dinner tonight, and save half for a punch of protein in your lunch the next day. This super-simple dish is so easy to prepare, it will be one you turn to time and again.